Wednesday, June 27, 2012

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

My good friend Scarlett just started a cooking blog-  she is an amazing cook and has some really good recipes- please check her out and follow her food Blog 

Here is a Teriyaki kabobs recipe from her blog:

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

4 large chicken breasts
1 lb. Applewood smoked bacon (regular is better then thick)
1 large can of pineapple chunks, or fresh pineapples would be even better!
Kikkoman Teriyaki Baste and Glaze

Cut bacon in half (up and down) stretch bacon out a little while still all together (lengthwise)
Trim off all the chicken fat and Cut it into cubes

Wrap piece of bacon around chicken, stick on skewer (with the bacon loose end first to secure the bacon), place two pieces of pineapple or 1 piece of fresh pineapple, repeat until all chicken is used up!

I had a few pieces of bacon left and a few pieces of pineapple. But depending on how big your chicken breasts are you could use up everything!

Place in a 9x13 pan. Poor glaze over whole kabobs. Make sure to get every single one! I did mine in layers. I did first row of kabobs, pour glaze, second row of kabobs, glaze.

Cover and refridgerate for as long as u can! The longer the better!

Then place on the grill and cook until the chicken is cooked all the way through. (My husband first had them on tin foil and they werent cooking fast enough {for him} so he took them off and just placed them directly on the grill)

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